This Jewish Apple Cake is a MUST for your fall baking list. It’s a dense, moist cake that’s loaded with cinnamon sugar-coated apples that make for the perfect fall dessert! And the recipe is super easy too!
Where are all my apple-picking friends??
‘Tis the season to grab your basket, get picking and get your bake on folks.
Of course, I hope you try all the desserts here at the BHK, but if there is one dessert you absolutely should not miss this fall, it’s this Jewish Apple Cake.
I’ve mentioned before that I really don’t like to say anything I whip up in my little kitchen is the BEST ever. Too much pressure.
But guess what folks? I’m going there. This cake is the BEST EVER!
So who’s already familiar with this tasty little cake?
If it’s new to you, here’s a little info about it.
What is a Jewish Apple Cake?
The Jewish Apple Cake originated in Poland. It’s a very popular cake in Pennsylvania.
In fact, it’s a cake that is often served in Jewish cooking especially during the Jewish holiday of Rosh Hashanah.
And it’s traditionally made without dairy products.
Why You’ll Love this Recipe
It’s the perfect recipe for all the apples you’ll be picking this fall season.
The warm apple/cinnamon flavor gives this cake all the cozy vibes.
It’s a moist, dense cake that takes no time to prep and is delicious enjoyed as a dessert, but also perfect with your morning tea or coffee. I mean it’s loaded with fruit, so I think we can all agree anything with fruit can be considered a breakfast food.
Ingredients You’ll Need
- gala apples
- granulated sugar
- all-purpose flour
- baking powder
- vegetable oil
- orange juice
I had my first taste of Jewish apple cake years back when our good neighbor Jane shared one with us.
I was hooked ever since and there’s not a fall that goes by that I don’t make it.
Jane made hers in a loaf pan. I make mine in a tube pan. I use this tube pan.
This cozy fall cake is dense and moist and loaded with apples coated in cinnamon sugar.
It’s honestly perfect for dessert or dare I say maybe even breakfast with a cup of tea?
I really hope you guys add this one to your baking list this fall. I just know you’d really love it. Enjoy!
A Few Cook’s Notes for Jewish Apple Cake
I used a tube pan for this recipe, but you could also use a plain bundt pan, like the Nordic Ware Anniversary pan. I would not use a bundt pan with an intricate pattern.
Make sure to coat your tube pan generously with nonstick cooking spray with flour for easy removal.
More Delicious Fall Desserts to Enjoy
- 1/3 cup granulated sugar
- 2 tsp. ground cinnamon
- 4 1/2 cups Gala apples, peeled, cored and cut into small chunks
- 2 3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1/3 cup orange juice
- 2 tsp. vanilla extract
- 4 large eggs
- Preheat oven to 350 degrees. Generously spray a tube pan with nontick cooking spray with flour. Set aside.In a large bowl, whisk together 1/3 cup granulated sugar and two teaspoons cinnamon. Add the apple chunks and toss until well coated. Set aside.
- In another large bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together sugar, vegetable oil, orange juice and vanilla. Add the wet ingredients to the flour mixture until just combined. Add the eggs, one at a time, making sure to mix well after each addition.
- Add a quarter of the batter to the prepared tube pan. Add a third of the apple chunks. Repeat two more times and end with the last quarter of the batter. Bake for 1 to 1 hour 15 minutes, or until pick inserted in center of the cake comes out clean. Mine was done in 1 hour exactly. Remove cake from oven to a wire rack to cool to room temperature. When cake is cool, remove from tube pan to a serving plate.
- I used a tube pan for this recipe, but you could also use a plain bundt pan, like the Nordic Ware Anniversary pan. I would not use a bundt pan with an intricate pattern.
- Make sure to coat your tube pan generously with nonstick cooking spray with flour for easy removal.